Making and old Austrian sausage called Kantwurst, except i am doing my hybrid version mixed up between "Landjaeger" and "Tourist Sausage" . I will not press these flat and square but will leave them round. This is going to be about an 8-10 week process so hang in there later on for the FINALE when they get "done ".
Here is what we did on the 13 lb recipe using pork butt and some of this years venison.
8 lbs pork butt twice grind course
5 lbs lean venison once ground course
The total weight being 13 pounds.
9 TBS Kosher sea salt
3 tsp # 2 Cure
3 tsp Dextrose ( not to be confused with Dexter which is my real name )
1.5 TBS semi course black pepper
1 TBS white pepper
2 TBS ground Caraway seed ( I ground by hand and those seeds are tough in the mortar and pestal )
equiv 6 cloves of granulated garlic ( my favorite spice )
.0.022% of meat weight in grams using B-LC-007 Culture - used the scale on this
Re hydrated the culture in pure spring water for 40 minutes or so
Mixed the cold meat for several minutes using my mud mixed and a food grade plastic 5 gal bucket.
Transferred to a meat lug
Dissolved the Spices in half cup of pure spring water
Added the spices and culture a little at a time and gently mixed it all in by hand.
Darn meat was still really cold so I let it sit after mixing for an hour and gently mixed again by hand so as not to "smear" the fat.
Stuffed into 2-1/2"x20" fibrous casing that had been pre-soaked in warm water with a tad vinegar added
I did not stuff them really to tight but tight enough. Tied off in a Y using butcher string. Had one chub very small to use as a test chub
Weighed and tagged each one for later reference.
Into the walk in cooler that has now been converted to the fermentation chamber at 70*Fand 85-90% humidity
Using a humidifier, 50watt halogen brooder lt,and Johnson control tricked out to the refrigeration unit to keep things inside the parameters in the recipe.
Going to hold it there for the next 3 days (72 hrs)
After that time passes will cold smoke for12 hrs off and on below 60*
Then will dry out very slowly at 55-60* and 85% humidity for the next 6- 8 weeks
Looking to get 30-40% aw loss on the final product.
STAY TUNED... more to follow in the coming weeks. Who's in????
Now a few pictures on this. And let me add a big thank you to NEPAS and a few of you other folks for showing me the ropes and taking me down this road. I'm having the "WURST" time of my life on this one !
Here ya go
Now we wait.
Here is what we did on the 13 lb recipe using pork butt and some of this years venison.
8 lbs pork butt twice grind course
5 lbs lean venison once ground course
The total weight being 13 pounds.
9 TBS Kosher sea salt
3 tsp # 2 Cure
3 tsp Dextrose ( not to be confused with Dexter which is my real name )
1.5 TBS semi course black pepper
1 TBS white pepper
2 TBS ground Caraway seed ( I ground by hand and those seeds are tough in the mortar and pestal )
equiv 6 cloves of granulated garlic ( my favorite spice )
.0.022% of meat weight in grams using B-LC-007 Culture - used the scale on this
Re hydrated the culture in pure spring water for 40 minutes or so
Mixed the cold meat for several minutes using my mud mixed and a food grade plastic 5 gal bucket.
Transferred to a meat lug
Dissolved the Spices in half cup of pure spring water
Added the spices and culture a little at a time and gently mixed it all in by hand.
Darn meat was still really cold so I let it sit after mixing for an hour and gently mixed again by hand so as not to "smear" the fat.
Stuffed into 2-1/2"x20" fibrous casing that had been pre-soaked in warm water with a tad vinegar added
I did not stuff them really to tight but tight enough. Tied off in a Y using butcher string. Had one chub very small to use as a test chub
Weighed and tagged each one for later reference.
Into the walk in cooler that has now been converted to the fermentation chamber at 70*Fand 85-90% humidity
Using a humidifier, 50watt halogen brooder lt,and Johnson control tricked out to the refrigeration unit to keep things inside the parameters in the recipe.
Going to hold it there for the next 3 days (72 hrs)
After that time passes will cold smoke for12 hrs off and on below 60*
Then will dry out very slowly at 55-60* and 85% humidity for the next 6- 8 weeks
Looking to get 30-40% aw loss on the final product.
STAY TUNED... more to follow in the coming weeks. Who's in????
Now a few pictures on this. And let me add a big thank you to NEPAS and a few of you other folks for showing me the ropes and taking me down this road. I'm having the "WURST" time of my life on this one !
Here ya go
Now we wait.
